WHEAT GERM ZUCCHINI BREAD

3 eggs
1 cup salad oil
1 cup sugar
1 cup firmly packed brown sugar
3 t maple flavoring
2 cups coarsely shredded zucchini
2-1/2 cups flour
1/2 cup toasted wheat germ
2 t baking soda
2 t salt
1/2 t baking powder
1 cup finely chopped walnuts (good if left out too)
1/3 cup sesame seed

In large mixer bowl beat the eggs to blend.  Add the oil, sugar and maple flavoring.  Continue beating until mixture is thick and foamy.  Using a spoon, stir in the zucchini.  Combine flour, wheat germ, soda, salt, baking powder and walnuts.  Stir gently into zucchini mixture just until blended.  Bake in 2 greased and flour-dusted 5 X 9 loaf pans.  Sprinkle sesame seed over before putting in oven.  Bake at 350 for one hour.  Cool 10 minutes before turning out of pan.

This bread is really tasty.  I used a long spatula to lift it out of the pan as that part was a little difficult, but then it came right out.  At first I thought it was going to be a little dry and maybe brittle, but it holds together well and tastes really good just spread with butter.  It doesn't bake very tall, kind of banana bread size slices.  I froze the other loaf and it turns out fine when thawed and also lasts a long time in a zip-loc bag at room temperature.  The sesame seeds stay on pretty good too!